This is the sort of dish you’d typically find in a high-end restaurant, but with this recipe you put together this herbal tuna salad yourself.
Check out this and two other hearty toast recipes here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1⁄2 cup olive oil</li>
<li>6 fresh rosemary sprigs</li>
<li>4 (4 oz) cans tuna packed in water (or oil)</li>
<li>4 Tbsp mayonnaise</li>
<li>2 tsp grainy mustard</li>
<li>4 Tbsp lemon zest</li>
<li>6 Tbsp freshly squeezed lemon juice</li>
<li>2 to 3 Kirby cucumbers or 1⁄2 English cucumber, diced (1 to 11⁄2 cups)</li>
<li>2 to 3 celery stalks, diced (1 to 2 cups)</li>
<li>1⁄2 cup chopped parsley</li>
<li>1⁄4 cup small capers, drained and patted dry</li>
<li>1 epibaguette, sliced across, oven-toasted dry</li>
<li>12 Bibb lettuce leaves</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a medium saucepan over low heat, heat oil and rosemary sprigs until rosemary has fried up but is not burned, 5 to 7 minutes. Remove sprigs. Pour oil into a small bowl, and let cool.</li>
<li>In a medium bowl, mix tuna, mayonnaise, mustard, lemon zest, and lemon juice until combined. Mix in 1⁄4 cup of rosemary oil, cucumbers, celery, and parsley.</li>
<li>In a medium skillet over medium-high heat, heat 2 Tbsp of rosemary oil and fry capers until crisped up, about 3 minutes. Let cool on a paper towel.</li>
<li>Keeping epibaguette “leaves” connected on each bread half, assemble toasts by topping each epi. “leaf” with a drizzle of remaining 2 Tbsp rosemary oil. Top each with a Bibb lettuce leaf, a scoop of tuna salad, and some fried capers.</li>
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